Olive Garden Chicken Vino Bianco Recipe 415

OLIVE GARDEN CHICKEN VINO BIANCO RECIPE - (4.1/5)

Olive Garden Chicken Vino Bianco Recipe - (4.1/5) image

Provided by flipper26

Number Of Ingredients 16

Ingredients

4 (4 ounce) boneless skinless chicken breasts
3/4 cup flour
1/2 teaspoon pepper, divided
1 teaspoon kosher salt, divided
1/4 cup extra virgin olive oil
2 scallions, chopped, divided
2 Roma tomatoes, diced, divided
1/2 yellow onion, grated
5 garlic cloves, pressed or minced
1/4 tsp crushed red pepper flakes
4 tablespoon unsalted butter
1/2 cup lemon juice
1 cup heavy cream
1 cup white wine
1/2 cup fresh grated parmesan cheese
1/2 pound dry linguine

Steps:

In a pie plate or shallow dish, combine ½ cup flour, ½ tsp salt and ¼ tsp black pepper. Stir with a fork to blend. Using tongs, coat the chicken breasts in the flour mixture, shaking off the excess. Add oil to a large skillet over medium-high heat. Place chicken in the skillet and cook until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside. Add 4 tablespoons butter, onion and garlic to pan. Cook until onions are translucent, about 2 minutes. Add ¼ cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and parmesan cheese. Whisk until is you have a smooth mixture. Add up to 1 cup of pasta water to help create the sauce. Add cooked pasta, half of scallions and half of tomatoes, stir to combine. Return chicken to skillet and allow it to warm. Sprinkle remaining scallions and tomatoes on top of skillet. Serve and enjoy.

OLIVE GARDEN'S CHICKEN GIARDINO RECIPE - (4.1/5)

Olive Garden's Chicken Giardino Recipe - (4.1/5) image

Provided by MichaelH

Number Of Ingredients 30

Ingredients

Sauce:
1 Tbsp butter
1/4 tsp dry thyme
1/2 tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste
Chicken:
2 lbs boneless, skinless chicken breasts, sliced width-wise into 1/2" strips
1/4 cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of 1/2 lemon
Vegetables:
1/4 cup extra-virgin olive oil
1/2 bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1" pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into 1/2" pieces
1/2 red bell pepper, julienne cut
1 cup broccoli florets, blanched
1/2 cup frozen peas
1 cup spinach, cut into 1/2" pieces
1/2 cup carrots, julienne cut
1 lb farfalle pasta (bow ties), cooked according to package directions

Steps:

Sauce Preparation: MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute. COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps . ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat. Chicken & Vegetables Preparation: COMBINE all chicken ingredients in a mixing bowl and blend well. MARINATE for 30 minutes HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil. SAUTE chicken strips until internal temperature reaches 165°F. ADD all vegetables and sauté until cooked through. ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce. TRANSFER to a serving platter and garnish with chopped parsley.

CHICKEN VINO BIANCO - TASTES JUST LIKE OLIVE GARDEN

Chicken Vino Bianco - Tastes Just Like Olive Garden image

Make and share this Chicken Vino Bianco - Tastes Just Like Olive Garden recipe from Food.com.

Provided by Cassondra Ziembo

Categories European

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil or 2 tablespoons vegetable oil
4 boneless skinless chicken breasts
1 cup flour
1/4-1/2 cup sliced onion
2 garlic cloves, minced
1/2 cup white wine (I like Bella Sera Pino Grigio)
salt
pepper
2 cups sliced mushrooms
4 tablespoons butter or 4 tablespoons margarine
1/2 cup roma tomato
cooked linguine or fettuccine

Steps:

Heat oil in skillet on med-high heat.
Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.
Stir in wine and bring to a simmer.
Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
Serve over cooked fetticuine or liguine noodles.

COPYCAT OLIVE GARDEN CHICKEN VINO BIANCO

Copycat Olive Garden Chicken Vino Bianco image

After much searching, this copycat Olive Garden recipe was found on the Web in response to a request.

Provided by Lennie

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts, sliced into strips
salt and pepper
1/2 cup finely chopped onion
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup chopped canned tomato
1/4 cup heavy cream
2 tablespoons chopped fresh parsley

Steps:

Heat oil in non-stick skillet over medium-high heat.
Season chicken strips with salt and pepper' brown strips in hot oil and remove to a plate.
Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden.
Stir in wine and bring to simmer.
Stir in tomatoes and return to a simmer.
Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken.
Finish sauce with cream and parsley.
Serve warm over pasta of your choice.

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